Chef Of The Month October 2016: Ben McDougall

Ben McDougall, Cafe Ambio

I first got a taste for being a chef
after I got a part time job as a kitchen porter. Being on the side lines,
watching and helping out with basic food preparation was fascinating and
inspired me to secure a career as a chef.

My first year of cooking and training
was at The White Water Hotel. Here I did starters and desserts in the Riverside
Restaurant and occasionally hot food in The Dolly Blue Bar. However, my
interests laid elsewhere; pastry had always caught my attention and that was the
area I wanted to specialise in as a chef.

I
was completing my first year at Kendal College, where I studied a level 2
professional cookery course as an apprentice. I was asked if I would like to work for 8 days
in France for Andrew Southcott Catering at the 24 hour Le Mans. As I am a huge
motorsport fan I could not refuse this fantastic opportunity. I thoroughly
enjoyed the experience, and from this I was offered a job at Café Ambio.

My new employer offered me a full time
job and the opportunity to do a level 3 Pastry apprenticeship course at Kendal
College. I was also fortunate enough to go back to France and work at the
Classic 24 hour Le Mans.

Firstly place the lamb into a large deep
oven tray, cover with water and roughly chop some mixed veg into the water with
salt and pepper, let it cook over night so its tender. Once cooked pull any
fat away, place the lamb onto cling film and roll nice and tight. Take some of
the water that you cooked the lamb in and place into another pan, pour in some
the white wine thyme, rosemary and garlic to make the jus, let reduce and
season to taste. Cook the baby veg and broad beans in water gently season the
water with salt. Peel and grate the potatoes, place grated potato into cloth a
squeeze the water out, chop the spinach and mix with some melted butter, salt
and pepper, then press into rings and cook on a tray lined with greaseproof in
the oven until golden on both sides.